Our Chefs have teamed up with some of our major and long-term local suppliers to bring you some pictures of what it is, exactly, that they do. Here we feature Chef Tim getting comfortable with the beef (also known as “Percy” and “Petula”) reared with tender care by farmer Roger Winzer at family-run Aune Valley. Guests are welcome to cosy up to the fine herd on the farm, which is just 20 minutes away from the Island, and

which enjoys some of the best views on the mainland of the rolling South Hams fields. From turf to surf, Vlad and Joel took up the quest for fresh and interesting crustacean at Britannia Shellfish in Brixham, and Joel and Tim endured the task of shucking live oysters on the flats of the Yealm Estuary, within sight of Burgh Island. On a seasonal note, it being blossom time, Chef Tim also went out to Heron Valley, home

of our favourite organic cider apples as well as a number of more modern fizz concoctions (including Gary’s favourite fiery ginger beer). All of our suppliers are available to our guests for tours of their various farms, fishing boats, oyster beds and orchards... Chef Conor Heneghan is happy to suggest how to cook the produce or to share with you any of his recipes that you have enjoyed during your stay.